Basic research at the cellular level is an essential part for ensuring the quality of food and vegetables in cold storage. Intracellular ice formation (ⅡF) causes severe cellular damage

thus causing many problems in cryopreservation. The pre-cooling process has an important influence on the formation of intracellular ice crystals. Therefore

photographing the intracellular ice crystal formation process provides the necessary support for optimizing the cryopreservation scheme. The onion epidermal cells were frozen at different cooling rates

and a low-temperature microscopy system was used with a high-speed camera to visualize the ⅡF process in the cells. At the same temperature

the greater the rate of cooling

the lower the probability of intracellular ⅡF emergence. However

the growth rate of ice crystals at the edge of the cells increased

and the degree of damage to the cells fluctuated significantly.